Korean-Style Chicken and Rice Bowl

🥘 Ingredients

• chicken breast strips
  12 oz
• cornstarch
  2 tbsp
• cucumber
  1 unit
• jasmine rice
  ¾ cup
• korean chili flakes
  1 tsp
• lime
  1 unit
• scallions
  2 unit
• sesame oil
  4 tsp
• sesame seeds
  1 tbsp
• soy sauce
  2 tbsp
• sriracha
  1 tbsp
• sugar
  5 tsp
• vegetable oil
  2 tbsp
• white wine vinegar
  1 tbsp

🍳 Cookware

• medium bowl
• medium bowl
• small pot
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Place chicken breast strips in a medium bowl . Pat dry with paper towels and season all over with pepper. Sprinkle all over with cornstarch ; toss to evenly coat.

   chicken breast strips: 12 oz, cornstarch: 2 tbsp
2. 

   2

   Quarter lime . Peel and halve cucumber lengthwise. Scoop out and discard seeds with a spoon. Slice cucumber crosswise into thin half-moons. Trim and thinly slice scallions , separating whites from greens. In a second medium bowl , combine cucumber, scallion whites, white wine vinegar , half the sesame oil , 1 tsp of the sugar , and a large pinch of salt and pepper. Toss to combine.

   lime: 1 unit, cucumber: 1 unit, scallions: 2 unit, white wine vinegar: 1 tbsp, sesame oil: 4 tsp, sugar: 5 tsp
3. 

   3

   In a small pot , combine jasmine rice , ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a gentle simmer. Cook until tender ⏱️ 15 minutes . Keep covered off heat.

   jasmine rice: ¾ cup
4. 

   4

   Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add chicken and cook, stirring, until browned and cooked through ⏱️ 5 minutes . While chicken cooks, in a small bowl , combine soy sauce , remaining sesame oil, remaining sugar, and sriracha . Add sriracha to taste.

   vegetable oil: 2 tbsp, soy sauce: 2 tbsp, sriracha: 1 tbsp
5. 

   5

   Once chicken is done, turn off heat and remove from pan. Discard excess oil and let pan cool ⏱️ 30 seconds . Add soy sauce mixture to pan and let bubble using residual heat. Return chicken to pan and toss to coat. Fluff rice with a fork and stir in a squeeze of lime juice and half the scallion greens. Season with salt and pepper.
6. 

   6

   Divide rice, chicken, and cucumber salad between bowls. Drizzle with any remaining sauce. Sprinkle with sesame seeds , korean chili flakes to taste, and remaining scallion greens. Serve with remaining lime wedges.

   sesame seeds: 1 tbsp, korean chili flakes: 1 tsp